An Easter favorite! These hot cross buns are relatively easy to make and are infinitely more delicious than anything bought in the shops.
Whisk milk, sugar, and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Sift flour, cinnamon, allspice, salt, and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 45 minutes.
Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns.
Preheat the oven to 400 degrees F (200 degrees C). Grease an 9x13-inch baking dish.
Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes.
Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun.
Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color, 15 minutes more. Remove from the oven and immediately brush with warmed apricot jam.
Per Serving: 354 calories; protein 8.7g; carbohydrates 67.9g; fat 5.9g; cholesterol 43.2mg; sodium 248.7mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.